The Antimicrobial Effects of Kyrgyz Honey

Abstract

Honey is a sweet and versatile substance produced by the complex interactions between bees and flowers. Honey is not only a nutrient, but also a bee product with antibacterial properties. Kyrgyzstan's geographical location, including the Tien Shan and Altai mountains, has made it one of the most important beekeeping regions in Central Asia. The rich flora and natural environment of these regions give Kyrgyz honey unique properties. The aim of this study is the determination of the antibacterial activity of honey samples on sale in the Chuy region of Kyrgyzstan. In this context, the antimicrobial effects of different honeys against Staphylococcus aureus and Escherichia coli were investigated using the agar-well diffusion and disc diffusion methods, with the aim of comparing the effectiveness of these methods. This study, conducted on white honey, buckwheat honey and three different multifloral honeys, provides important information for understanding the microbial effects of honey. Although the zones formed were more clearly visible when analysed using the agar-well diffusion method, it was found to be more sensitive than the disc diffusion method. As a result, it has been observed that different types of honey have different antimicrobial effects.